Save I stumbled on this soup one scorching afternoon when the power went out and I couldn't cook anything hot. All I had were cucumbers wilting in the crisper, some yogurt, and a stubborn refusal to order takeout. I threw everything into the blender more out of desperation than inspiration. What came out was so cool and bright it felt like drinking shade under a tree.
The first time I served this to friends, they were skeptical. Cold soup sounds like a mistake until you taste it. One of them stood by the fridge with a mug, spooning it straight from the bowl between bites of bread. That's when I knew it worked.
Ingredients
- Cucumbers: Go for the firm ones with tight skin, peel them completely or the soup turns bitter and the seeds make it watery if you leave them in.
- Greek yogurt: The thick kind holds the body of the soup together, thin yogurt makes it runny and sad.
- Garlic: One small clove is plenty, I once used two and nobody could taste anything else for hours.
- Fresh dill: This is not the place for dried herbs, fresh dill smells like a garden and tastes like one too.
- Lemon juice: It wakes everything up, without it the soup tastes flat and heavy.
- Scallions: They add a quiet sharpness that onions would overpower.
- Olive oil: A tablespoon blended in makes it silky, another drizzled on top makes it shine.
- Mint: Optional but worth it, especially if you have some growing wild in a pot somewhere.
Instructions
- Prep the cucumbers:
- Peel them with a vegetable peeler, slice them in half lengthwise, and scoop out the seeds with a spoon. Chop the flesh into rough chunks, they don't need to be pretty since they're going into the blender anyway.
- Blend everything together:
- Toss the cucumbers, scallions, garlic, yogurt, dill, mint, lemon juice, olive oil, salt, and pepper into the blender. Blend until it's completely smooth, no green flecks or chunks, just creamy pale green liquid.
- Taste and adjust:
- This is where you fix it. Add more salt if it tastes bland, more lemon if it feels heavy, more pepper if you want a little kick.
- Chill it down:
- Pour the soup into a bowl, cover it with plastic wrap or a lid, and let it sit in the fridge for at least an hour. Cold is not optional here, room temperature cucumber soup is nobody's friend.
- Serve it right:
- Stir it once before ladling into bowls. Top each serving with thin cucumber slices, a pinch of fresh dill, and a slow drizzle of good olive oil.
Save I made this for a picnic once and kept it cold in a thermos. We sat by the water and passed around mugs of it like it was something sacred. It tasted better outside, with the wind coming off the lake and the sun too bright to look at directly.
How to Make It Even Better
If you want more body, add half an avocado to the blender. If you want more brightness, throw in a handful of baby spinach or a few leaves of basil. Some people like a spoonful of sour cream stirred in at the end, and I won't argue with that.
What to Serve It With
Crusty bread is the obvious choice, but pita chips or even crackers work. I like it with grilled vegetables on the side, something charred and smoky to balance all that cool creaminess. It also makes a quiet, perfect starter before anything cooked on the grill.
Storage and Swaps
This keeps in the fridge for up to three days in a sealed container. The flavors deepen as it sits, though you might need to stir in a splash of cold water if it thickens too much. For a vegan version, swap the Greek yogurt for unsweetened coconut or almond yogurt.
- If you don't have dill, parsley works in a pinch but the flavor shifts toward green and grassy.
- A pinch of cumin or coriander can take this in a warmer, earthier direction if you're feeling adventurous.
- Thin it out with chilled vegetable broth if you prefer something you can sip from a glass.
Save This soup doesn't ask for much, just a blender and a little patience while it chills. It gives back more than it takes, which is rare in the kitchen and even rarer in summer.
Recipe FAQ
- → What is the best way to prepare the cucumbers?
Peel, seed, and chop cucumbers before blending to ensure a smooth texture and fresh flavor.
- → Can I substitute Greek yogurt with a dairy-free option?
Yes, unsweetened coconut yogurt works well to maintain creaminess while keeping it dairy-free.
- → How long should the soup be chilled before serving?
Refrigerate for at least one hour to allow flavors to meld and the soup to cool thoroughly.
- → What herbs complement the flavor of this soup?
Fresh dill and mint provide bright, aromatic notes that enhance the cucumber and garlic blend.
- → How can I adjust the soup’s consistency?
Add cold water or chilled vegetable broth gradually until the desired smoothness and thickness are reached.